KUCHING CHAR SIEW PAU
Unlike the
Seremban Siew Pau which we have in the peninsular, we Kuching people have our
own famous Siew Pau. It is less polished, unlike its Seremban cousin, and looks
‘whitish beige’. The taste is more traditional too. Nevertheless, it is still
yummy. Imagine it’s a Siew Pau that your grandma made - looks and tastes like
that.
Try the yam
puff and curry puff too when you buy the Siew Pau. Legend has it that the two
feuding Siew Pau makers along Carpenter Street in downtown Kuching (near
Chinatown) make the same Pau because one learnt from the other and then decided
to open a shop next to her mentor! Of course everyone says the original Pau
from the original shop tastes better! You don’t have to visit the shop to buy
the pau – you can get it just as easily from any coffee shop around Kuching

TEBALOI
Tebaloi is a famous native (Melanau) food in Sarawak. It is made from sago flour
and tastes nice and crispy like a thicker version of Kuih Kapit (which in
Kuching is called Kuih Sepit). &nbspIt is a snack which locals don’t eat at all unless we buy them for visiting or
out-of-town friends! It is sweet and sometimes flavored with pepper to make your
taste buds dance! It’s a must-try delicacy in Kuching. Where to grab it? It can
be found in souvenir shops all around Kuching.